www.allrecipes.com has the best recipes ever. they are user rated, with user comments. I find it's helpful to read the user comments, because lots of times they've made little fixes to the recipes that make them even yummier!
The secret to alfredo is heavy cream, heated slowly, to melt the parm SLOWLY -- and you need decent parm, not the powdered stuff in cans. Get the slivers that come in plastic tubs, or get a block and grate your own. Once it's actually melting, stir carefully and continually. If it breaks and separates, it's a giant pain in the ass to fix it. :-)
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